Spinach and Mung Bean Soup

Ingredients

• •¼ teaspoon asafoetida
• •1 teaspoon coriander seed powder
• •1 teaspoon cumin seeds
• •¼ cup double cream
• •¼ cup coriander
• •3 cloves garlic
• •1 tablespoon ginger
• •1 chili pepper
• •½ lemon
• •1 cup cooked mung beans
• •1 tablespoon mustard oil
• •1 teaspoon mustard seeds
• •salt
• •1 cup spinach
• •1 tablespoon sunflower oil
• •1 tablespoon tomato puree
• •½ teaspoon turmeric
• •2½ cups water

Method

Adapted from foodista.com

1. 1Heat the sunflower and mustard oil in a large pan.
2. 2Add the mustard seeds (wait for them to pop).
3. 3Add the cumin seeds and asafoetida.
4. 4Add the garlic, ginger and chillies.
5. 5Fry until aromatic.
6. 6Add the tomato puree, turmeric, coriander seed powder and water.
7. 7Bring to the boil.
8. 8Add the mung beans, blanched spinach, salt and lemon juice.
9. 9Allow to boil for four to five minutes.
10. 10Add the chopped coriander.
11. 11Blend until roughly pureed (I used an immersion blender but you can use whatever blender you have).
12. 12Return to the pan.
13. 13Bring to a low simmer.
14. 14Add the cream.
15. 15Remove from the heat and check the seasoning.
16. 16Garnish with more chopped coriander if you like. NOTE: If you have a pressure cooker then you can simply pressure cook the raw mung beans after step three, then blend.